食品与发酵工业 >

2024 , Vol. 50 >Issue 21: 144 - 153

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038345

研究报告

霉菌发酵剂的制备及其对干腌肉块品质的影响

  • 臧立萍 ,
  • 魏建平 ,
  • 何厚德 ,
  • 向俊 ,
  • 陈言杰 ,
  • 赵晓霞 ,
  • 汪雪娇 ,
  • 曹建新
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  • 1(昆明理工大学 食品科学与工程学院,云南 昆明,650500)
    2(西北大学 食品科学与工程学院,陕西 西安,710069)
    3(昆明德和罐头食品有限责任公司,云南 昆明,650500)
第一作者:硕士研究生(汪雪娇讲师和曹建新教授为共同通信作者,E-mail:wangxuejiao173@hotmail.com;jxcao321@hotmail.com)

收稿日期: 2023-12-22

  修回日期: 2024-01-10

  网络出版日期: 2024-11-28

基金资助

云南省重大科技项目(202202AG050009);云南省“兴滇英才支持计划”青年人才项目(KKRD202246038);国家自然科学基金项目(32001673)

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Preparation of mold starter cultures and its effect on the quality of dry-cured pork

  • ZANG Liping ,
  • WEI Jianping ,
  • HE Houde ,
  • XIANG Jun ,
  • CHEN Yanjie ,
  • ZHAO Xiaoxia ,
  • WANG Xuejiao ,
  • CAO Jianxin
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  • 1(Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China)
    2(College of Food Science and Technology, Northwest University, Xi'an 710069, China)
    3(Teh-ho Canned-Food Company, Kunming 650500, China)

Received date: 2023-12-22

  Revised date: 2024-01-10

  Online published: 2024-11-28

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摘要

以干腌肉块作为宣威火腿的模拟体系,探讨6组霉菌发酵辅助剂对其物理化学特性和风味品质的影响。在6组发酵辅助剂中,鲁本斯青霉W10-1+褐藻青霉V8展现出了最高的中性、酸性蛋白酶和脂肪酶酶活性。将发酵辅助剂接种至干腌肉块中,发现相较于自然发酵组,接种霉菌均能提高干腌肉块的水分活度、pH、蛋白降解指数,且能使其维持在干腌肉制品的最佳范围内;此外,能增加挥发性风味化合物的种类并降低醛类物质的含量,改善亮度和红度,降低剪切力和硫代巴比妥酸值。其中,W10-1+V8组表现最为优异。电子鼻分析表明,W10-1+V8组与自然发酵组的风味特性最为接近,还能缓解脂质过度氧化。电子舌分析表明,W10-1+V8组在鲜味、丰富度上显著高于自然发酵组,酸味显著低于自然发酵组。因此,鲁本斯青霉W10-1+褐藻青霉V8最适宜作为干腌肉制品的发酵剂,为提升宣威火腿的品质提供技术支撑。

关键词： 干腌肉块; 霉菌发酵剂; 理化性质; 风味; 滋味

本文引用格式

臧立萍 , 魏建平 , 何厚德 , 向俊 , 陈言杰 , 赵晓霞 , 汪雪娇 , 曹建新 . 霉菌发酵剂的制备及其对干腌肉块品质的影响[J]. 食品与发酵工业, 2024 , 50(21) : 144 -153 . DOI: 10.13995/j.cnki.11-1802/ts.038345

Abstract

The effects of six mold starter cultures on the physicochemical properties and flavor of dry-cured pork, as the simulation system of Xuanwei hams, were investigated.Among the six mold starter cultures, the Penicillium rubens W10-1+Penicillium fuscoglaucum V8 group exhibited the highest neutral/acid protease and lipase activities.The mold starter cultures were inoculated on the dry-cured pork, it was found that the inoculation of molds improved the water activity, pH, and protein degradation index of the dry-cured pork compared to the natural fermentation group.Notably, the mentioned physiochemical properties were still maintained within the optimal range for the dry-cured meat product.Furthermore, inoculating molds increased the variety of volatile flavor compounds, reduced the content of aldehydes, improved brightness and redness, and decreased shear force and thiobarbituric acid value.Among them, the P.rubens W10-1+P.fuscoglaucum V8 group performed the best in improving the quality of dry-cured pork.Electronic nose analysis showed that the flavor characteristics of the P.rubens W10-1+P.fuscoglaucum V8 group was most similar to the natural fermentation group, and also reduced lipid oxidation.Electronic tongue analysis indicated that the umami and richness of the P.rubens W10-1+P.fuscoglaucum V8 group were significantly higher than those in the natural fermentation group, while the sourness was significantly lower than that in the natural fermentation group.Therefore, the P.rubens W10-1+P.fuscoglaucum V8 group was the most suitable mold starter culture for dry-cured meat products and provided a technical support for enhancing the quality of Xuanwei hams.

Key words： dry-cured pork; mold starter culture; physicochemical property; flavor; taste

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